This mint chocolate chip ice cream recipe is one of my all-time favorite desserts. I have always loved anything with mint. It is rich and creamy and making your own ice cream at home is so much better for you than the junk at the grocery store. Plus, I think it tastes about 1,000 times better! Once you have a good basic ice cream recipe, you really can create any flavor combination you want. Here is my version of this classic. I am offering a dairy and non-dairy version, both of which are delicious! The ice cream base is based on my recipe for kefir ice cream, which is just a good all-round ice cream recipe. For an extra special treat, you could top your mint chocolate chip ice cream with homemade magic shell (and get some coconut oil goodness).
Mint Chocolate Chip Ice Cream (Dairy and Non-Dairy Versions)
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8 pastured egg yolks (since they are raw, make sure they come from a source you trust)
1/2 cup of granulated sugar of your choice (whiz in your food processor to make it super fine)
1 tbsp. vanilla extract
1 tbsp. peppermint extract (I like it really minty — adjust to your own tastes)
1/4 tsp. sea salt (I like this super fine Himalayan sea salt)
1 cup high-quality dark chocolate, chopped (I like this dark chocolate)
1/2 cup fresh mint leaves, chopped very fine (optional)
1. In a large bowl, beat the eggs on medium-low speed until creamy. I use my hand-held mixer, but you could also use a blender.
2. To the eggs, add the sugar, vanilla, peppermint, and salt. Beat the mixture on low until the sugar has dissolved.
3. Pour the heavy cream or coconut milk into the egg mixture and mix on low until combined and smooth.
4. Chill the mixture in the fridge for a minimum of 4 hours, or overnight. You want the mixture to be really cold when you pour it into your ice cream maker.
5. Once chilled, pour the creamy mix into your ice cream maker. Follow your manufacturer’s instructions for churning. If you don’t have an ice cream maker, pour the mixture into a shallow freezer-safe dish and stick in the freezer. After 45-60 minutes, check it and you should notice that the edges have started to freeze. Stir the mixture well, making sure to break up any clumps. When smooth, return to the freezer. Check again in 30-45 minutes and repeat. Keep doing this until the ice cream reaches the consistency you like. Thanks David Lebovitz for teaching me this technique a long time ago!
6. If you’re using an ice cream maker, when the ice cream is about halfway frozen, sprinkle the chopped mint leaves and the chocolate into the bowl and let them churn down into the ice cream. If you’re doing it the Lebovitz way, you can add the leaves after the first or second freeze.
7. When the ice cream is done, pour into a shallow dish and freeze for several hours before serving. If the ice cream sets up too firm, then let it sit out for 5-10 minutes and it will soften. The flavor will be much better after it has warmed up a little.
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